Volcano Grills

Spring Recipes

Carrot Chowder

By Richard Boetcker- Sample recipe from the NEW Volcano Cookbook and Technical Manual

Note: It seems that I change things around just about every time I make this chowder but that is the fun of cooking. The directions are more important than the absolute ingredients or the amounts.

2 lbs. low fat hamburger

2 onions, diced

1 green pepper, diced

1 red pepper, diced

1 yellow pepper, diced

3 celery sticks diced

1 cup raw, sliced mushrooms

8 cups shredded carrots

1 32 oz. can of V-8 juice (mild or spicy)

1 tsp. Marjoram

1 tsp. salt

1 tsp. pepper

1/2 tsp. sugar

Use the standard starting procedure for the stove using 30 briquettes and place the pot directly over the coals (remember the trivet). Start with the bottom vents open 100% for the browning process. Brown the meat in the Dutch oven or large pot and then pour out all the fat. Put all of the other ingredients except for the V-8 into the pot on top of the meat and then add the V-8 juice until it covers all of the ingredients. Cover the pot or Dutch oven and simmer for at least two hours or until the carrots dissolve.

You can reduce the heat at any time by closing the bottom vents. The residual coals should last for about two hours. A slow burn rate will not burn the bottom of the food in the Dutch oven. It shouldn’t be necessary to stir the pot but if you must, you must. Just leave the pot covered for the majority of time during the cooking process.

This chowder is good hot or cold and is delicious in a bread bowl or can be served with rice, etc.

Lamb and Apricot Kebobs

From Family Fun Magazine

Note: Don’t let it’s distant origins discourage you. Originating in Morocco, this classic North African dish can be prepared with ingredients you probably already have in your spice cabinet. The tender chunks of lamb and the sweet dried apricots, served with grilled zucchini and rice or couscous make these kebobs irresistible to kids and parents alike.

1/4 cup extra-virgin olive oil

3 tbsp. fresh lemon juice

1 tbsp. honey

2 garlic cloves, minced

2 tsp. smoked or plain paprika

1 tsp. kosher salt, plus some for seasoning

3/4 tsp. ground coriander

1/2 tsp. cinnamon

1/4 ground cumin

1/4 tsp. black pepper

1/8 tsp. ground ginger

Pinch of cayenne pepper

1 1/2 lbs. boneless leg of lamb, trimmed and cut into 24 1-inch chunks

16 dried apricots

8 9-inch bamboo skewers, soaked in water for 30 minutes

Zucchini, Rice, or Couscous to compliment main course skewers

In a large bowl, whisk together all the ingredients, except for the lamb and apricots. Reserve one tbsp. of the marinade and set aside for later. Add the lamb to the bowl and toss well to coat. Cover and refrigerate overnight.

Bring the lamb to room temperature. Place the apricots in a small bowl, cover them with hot water and set them aside for 15 minutes to plump. Set your Volcano grill to a medium heat with propane setting (or about 15 briquettes) and lightly oil the grates. Drain the apricots and toss them lightly in the reserved marinade. Thread 3 chunks of lamb and 2 apricots onto each skewer, alternating meat and fruit. Season the lamb with kosher salt, then grill in until it is just cooked through and still pink in the center, about 3 minutes per side. Serve with grilled zucchini and rice or couscous.

Braised Chicken with Coconut Milk and Curry

By Eric Bozeman

2 small (3 lbs. each) chickens, cut into pieces

Fine sea salt and freshly ground pepper

1 cup Sofrito (A chunky spicy sauce composed of tomatoes, bell peppers, garlic, and onions roasted in olive oil. You can get it at most latin markets.)

1 1/2 tsp. curry powder

1/4 tsp. ground cloves

1/4 cup all purpose flour

1 cup store bought chicken broth

1 can (13.5 oz.) unsweetened coconut milk

Pat chicken dry with paper towels and season generously on all sides with salt and pepper. Pour in enough vegetable oil to cover the bottom of your Dutch oven. Using 13 briquettes, heat up the oil. In the Dutch oven, lay as many pieces of chicken as you can without letting them touch. Cook, turning as needed until browned on all sides. Remove chicken from pot and repeat with remaining pieces.

Pour off all but about ¼ cup of fat. Add sofrito, curry powder, and cloves. Cook until liquid is evaporated and sofrito is sizzling. Remove 8 coals (don’t worry your Dutch oven will stay nice and hot). Open the vents on your Volcano 100% for maximum air flow. With the Dutch oven out, whisk in flour. Continue whisking until the flour absorbs the oil. Slowly pour in chicken broth and coconut milk while continuing to whisk. Replace your Dutch oven in the Volcano and the sauce should simmer. If it does not, add one or two coals as needed.

Return chicken to Dutch oven and sauce and cook until chicken is very tender (25 minutes more or less). Check a few times to make sure sauce is still simmering (add or subtract coals as needed). Turn chicken pieces and move them around from time to time so everything cooks evenly.

Remove Dutch oven from Volcano and place on trivet on table.

Serves 6 people or roughly 2.5 boy scouts!

Great with red beans and rice.